Ingredients
For the Chicken
- 6 boneless, skinless chicken thighs or chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Creamy Garlic Parmesan Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, finely minced
- 1 cup chicken broth
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon Italian seasoning
- ¼ teaspoon red chili flakes (optional)
For Garnish
- Fresh parsley, finely chopped
- Extra grated Parmesan cheese
Preparing the Chicken
Start by preparing the chicken for maximum flavor and texture. In a shallow bowl, mix the flour with salt, black pepper, paprika, garlic powder, onion powder, oregano, and thyme. This seasoned flour coating helps create a beautiful golden crust on the chicken and also thickens the sauce later.
Pat the chicken pieces dry with paper towels. This step is important because removing excess moisture allows the chicken to brown properly instead of steaming. Lightly dredge each piece in the seasoned flour, shaking off any excess.
Pan-Searing the Chicken
Heat olive oil and butter together in a large skillet over medium-high heat. Once the butter melts and begins to foam, carefully add the chicken pieces to the pan. Do not overcrowd the skillet; work in batches if necessary.
Cook the chicken for about 4–5 minutes per side, until golden brown and crispy on the outside. The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce later. Remove the chicken from the skillet and set it aside on a plate.
Building the Garlic Butter Base
In the same skillet, reduce the heat to medium. Add the butter for the sauce and allow it to melt slowly. Stir in the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to brown the garlic, as burnt garlic can taste bitter.
The leftover browned bits from the chicken at the bottom of the pan are full of flavor. Stirring the garlic into these bits helps build a deep, savory base for the sauce.
Creating the Creamy Sauce
Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up all the flavorful bits from the bottom. Let the broth simmer for 2–3 minutes to slightly reduce and concentrate the flavor.
Slowly add the heavy cream while stirring continuously. Bring the mixture to a gentle simmer, then reduce the heat to low. Add the Parmesan cheese gradually, stirring constantly to ensure it melts smoothly into the sauce without clumping.
Season the sauce with salt, black pepper, Italian seasoning, and red chili flakes if using. Taste and adjust seasoning as needed.
Simmering the Chicken in Sauce
Return the seared chicken pieces to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top of each piece to coat them evenly. Cover the skillet and let the chicken simmer gently for 12–15 minutes, or until fully cooked and tender.
During this time, the chicken absorbs the flavors of the garlic butter sauce, while the sauce thickens and becomes silky and rich.
Achieving the Perfect Texture
If the sauce becomes too thick, add a small splash of chicken broth or cream to loosen it. If you prefer a thicker sauce, allow it to simmer uncovered for a few extra minutes. The consistency should be creamy enough to coat the back of a spoon.
For extra color and texture similar to the dish shown, you can sprinkle additional Parmesan cheese on top and place the skillet under the broiler for 2–3 minutes until lightly golden and bubbling.
Garnishing and Serving
Remove the skillet from heat and sprinkle freshly chopped parsley over the chicken. Add extra Parmesan cheese if desired. The fresh herbs add brightness and balance to the rich sauce.
Serve hot with:
- Steamed white rice or buttery mashed potatoes
- Pasta such as fettuccine or penne
- Crusty bread to soak up the sauce
- Steamed vegetables like broccoli or green beans
Tips for Best Results
- Chicken thighs are juicier and more forgiving, but chicken breasts work well if not overcooked.
- Always use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese may not melt properly.
- Keep the sauce at a gentle simmer, not a boil, to prevent curdling.
- For added depth, a splash of white wine can be added before the cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little cream or milk to restore the sauce’s consistency.
This Creamy Garlic Butter Chicken with Parmesan Sauce is rich, comforting, and incredibly satisfying. It’s perfect for family dinners, special occasions, or whenever you crave something warm and indulgent with minimal effort but maximum flavor.